A true star in New York, Michelin-starred chef Daniel Boulud reveals his favorite spots in Lyon

Though he shines a spotlight on French gastronomy around the world, Daniel Boulud has never forgotten Lyon. This 71-year-old chef, who just opened a new brasserie in Manhattan, grew up on his family farm in Saint-Pierre-de-Chandieu, near the capital of Gauls. That's where he learned to respect ingredients and seasons, before building a culinary empire in the United States. And whenever he returns to the region, certain addresses remain unmissable.

1. Villa Florentine, for the view over Lyon

Perched on the heights of Old Town Lyon, this hotel housed in a former 17th-century convent captivates the chef with its heritage and panorama. For him, the beauty of the city reveals itself with every stay, even within the walls of this establishment with historical charm.

2. La Mère Brazier, une institution gastronomique

Fondée en 1921 par Eugénie Brazier, La Mère Brazier incarne l’histoire de la grande cuisine lyonnaise. Aujourd’hui dirigée par Mathieu Viannay, cette table doublement étoilée au Michelin impressionne Daniel Boulud par son héritage, sa précision et son attachement aux traditions.

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3. Parc de la Tête d'Or, his childhood memories

With its 105 hectares, its lake and its grand avenues, the Parc de la Tête d'Or holds a special place in the chef's heart. He spent plenty of time there as a child. A memory so powerful that it inspired him

4. Fourvière, between Roman ruins and panoramic views

You can't return to Lyon without gaining some altitude ! Daniel Boulud recommends Fourvière for its views over the city, its basilica and its ancient theaters. His tip : then head back down by funicular toward Vieux Lyon to wander through the Renaissance alleyways and discover the famous traboules.

5. Maison Reynon, the taste of authenticity

Finally, make your way to Maison Reynon, traditional Lyonnaise delicatessen, to taste one of the chef's favorite simple pleasures : Lyonnaise sausage. A place that sums up his vision of gastronomy, founded on authenticity and respect for the product.

For Daniel Boulud, Lyon is far more than his hometown: it's a source of inspiration that continues to nourish his cooking, wherever he may be in the world.

Source: New York Times